There's nothing like a sweet , fruity sangria to brighten up a summer party. It's a wonderful accompaniment to any seafood paella or even chorizos on the grill. However the punch is just as good with grilled chicken or kabobs.Another plus is you can customize it to your tastes or to what your guests like.Each time you make it , it will always turn out slightly different and unique.
Sangria recipes can be divided into two categories depending on the wine you use If you're opting for red, start off with a Rioja, Merlot or Shiraz. These will have a full body and have a rich flavor. Their taste won't be diminished by the fruit used.If you want to go the traditional route then use the Rioja, A true Spanish sangria will have cut up lemon, orange and apple slices in it however you can also toss in strawberries and raspberries for a different taste. Some recipes even call for a shot of Triple Sec or gin for added oomph.
A white wine Sangria is more for lighter fare.It should be just as fruity but with a delicacy the other doesn't possess. You'll need a dry Spanish white wine however you can also use a Riesling or a Sauvignon Blanc too along with a Chardonnay or a Gewurstraminer. Fruit should be lighter too. Use fresh chopped peaches along with nectarines along with lemons and oranges. You can also add a dash of peach schnappes, or any orange or lemon liqueur. Some enthusiasts add club soda or ginger ale to give it a sparkly fizz.
Sangria, whether it be red or white, is the perfect summertime drink. Either one goes well with a party time paella or a small barbecue. Sangria adds flavor and festiveness to any gathering and any dish.
Saturday, August 13, 2011
Friday, August 12, 2011
Hot Browns Easy And Classic
A hot and tasty sandwich is good even during these hot days. Even better is when it's easy to prepare such as the Hot Brown. This American , Midwestern classic is more or less simple to whip up and even better to eat. A take on the British Welsh rarebit, it's perfect for that Saturday night dinner when everyone is at home or Sunday brunch with friends.
Hot Browns orginated in Louisville, Kentucky .back in the 1920's at the Brown Hotel where it was served as an early morning breakfast to all night party goers. Chef Fred Schmidt, its' inventor had to come up with something that would appeal to the jaded hotel guests who were quickly tiring of th eusual bacon and eggs. He put sliced turkey , tomato and bacon on toast , covered it with a rich Mornay sauce and baked in in the oven. it soon became an instant hit. Now, not only does Brown's still creates it but other fine Louisville institutions do as well.
A Hot Brown is easy to make. You can use leftover turkey or slices from your local deli along with bacon on toast.(I'd recommend a good challah for this to absorb the sauce). Add thickly sliced beefsteak tomatoes and top with the Mornay., The Hot Brown gravy is a basic butter and flour roux along with heavy cream added for body. Some recipes call for a beaten egg to be added, but this is up to you. A sharp cheese is then mixed in . The original recipe called for a Pecorino Romano but you can also sub in Parmesan(this is from Food Channel's Alton Brown's recipe). Ladle on to the sandwich and then sprinkle with extra cheese. Place under a broiler until cheese starts to bubble.
The Hot Brown is a perfect lunch or dinner sandwich. Delicious filling ,yet easy to make, especially on these hot days. Best of all it serves as a meal without all the fuss.
Hot Browns orginated in Louisville, Kentucky .back in the 1920's at the Brown Hotel where it was served as an early morning breakfast to all night party goers. Chef Fred Schmidt, its' inventor had to come up with something that would appeal to the jaded hotel guests who were quickly tiring of th eusual bacon and eggs. He put sliced turkey , tomato and bacon on toast , covered it with a rich Mornay sauce and baked in in the oven. it soon became an instant hit. Now, not only does Brown's still creates it but other fine Louisville institutions do as well.
A Hot Brown is easy to make. You can use leftover turkey or slices from your local deli along with bacon on toast.(I'd recommend a good challah for this to absorb the sauce). Add thickly sliced beefsteak tomatoes and top with the Mornay., The Hot Brown gravy is a basic butter and flour roux along with heavy cream added for body. Some recipes call for a beaten egg to be added, but this is up to you. A sharp cheese is then mixed in . The original recipe called for a Pecorino Romano but you can also sub in Parmesan(this is from Food Channel's Alton Brown's recipe). Ladle on to the sandwich and then sprinkle with extra cheese. Place under a broiler until cheese starts to bubble.
The Hot Brown is a perfect lunch or dinner sandwich. Delicious filling ,yet easy to make, especially on these hot days. Best of all it serves as a meal without all the fuss.
Thursday, August 11, 2011
Healthier Dogs
New York street dogs were always risky.It's not about a stray mutt found wandering the Hudson river docks but those hot dogs sold by street vendors.Either the meat or cooking methods were questionable. Now that's changing.Eating a street dog can be considered a healthy experience thanks to the quality of meat and how it's prepared.
This was the topic of an article in yesterday's New York Times Dining section. The piece , written by Dining regular, Jeff Gordinier, tells about the transformation of these New York classics. Now the meat isn't questionable. Some vendors, like Andrew Mcdonald,, buy totally organic meat. His company Good To Go Organics, specializes in healthy food on the go. Even chili dogs, doubly dubious because of the beef used, is changing.Mr. McDonals uses organic beef bought from farms in upstate Columbia County New York for his chili dogs.
Another change is the way the dogs are being made. Some still are being boiled however a lot of vendors are returning to the outdoor grill method. This was used a century ago but was disbanded because of of the carts going up in flames. Fast forward to a century later when all the carts are made of stainless steel. It's easy now to grill hot dogs and they 're actually tastier, Although many New Yorkers love the water boiled ones and there's now a hot debate regarding which one is better.
New York dogs are vastly improving. They're not only safer to eat but tastier too.They still the perfect city food on the go but now they're even better.
This was the topic of an article in yesterday's New York Times Dining section. The piece , written by Dining regular, Jeff Gordinier, tells about the transformation of these New York classics. Now the meat isn't questionable. Some vendors, like Andrew Mcdonald,, buy totally organic meat. His company Good To Go Organics, specializes in healthy food on the go. Even chili dogs, doubly dubious because of the beef used, is changing.Mr. McDonals uses organic beef bought from farms in upstate Columbia County New York for his chili dogs.
Another change is the way the dogs are being made. Some still are being boiled however a lot of vendors are returning to the outdoor grill method. This was used a century ago but was disbanded because of of the carts going up in flames. Fast forward to a century later when all the carts are made of stainless steel. It's easy now to grill hot dogs and they 're actually tastier, Although many New Yorkers love the water boiled ones and there's now a hot debate regarding which one is better.
New York dogs are vastly improving. They're not only safer to eat but tastier too.They still the perfect city food on the go but now they're even better.
Wednesday, August 10, 2011
Elegant Ketchup??!!
Mention ketchup or catsup and you'll either get a big smile or a big wince depending on the person's age. This sweet tomato sauce is either considered a blessing or a bane. Usually most sophisticated foodies shun ketchup because it lacks sophistication. However that's all changing thanks to chef Jose Andre at Washington D.C.'s America Eats Cafe. It's not just tomato sauce on fries anymore
This was the subject of an article written by Julia Moskin in today's New York Times Dining section. It turns out that there's more to ketchup than just tomatoes and corn syrup. Actually the stuff has been around since the 1690's when it was frist mentioned in English recipe books as early as the 1690's.English sailors probably brought it over from either China where a similar sauce from eggplant juice called ke-tsiap was made or Malaysia where they had a fish sauce called macap.It became the tomato variety when Heinz made in in 1876. It was a way of utilizing tomato scraps leftover from canning. Mixed with corn syrup it became an instant American classic. There were earlier forms of it made from nutmeg and peppercorns
Now ketchup is taking a different turn. Thanks to Jose Andres, the chef at the new American Eats Cafe in Washington D.C. (it's part of the famed American food exhibit"What's Cooking Uncle Sam?") the condiment is taking a new spin. There is a cherry one that had dark cherries along with mustard and spices mixed together to form a sweet sauce. This is perfect for any red meat.Another one is made from oysters which is minced oysters blended with white wine and oysters. Anchovies also make an appearance however it's a take on Worcester sauce which is a variation of it. Then there's the actual tomato version made with fresh tomatoes and a minimum of corn syrup. This is a different kind than what we're used to.It focuses more on the tomatoes than anything else . The result? An earthy flavor that's robust and perfect for hamburgers and grilled steaks
Ketchup is not just mix of tomatoes and corn syrup.It's a complex blend of ingredients to create a complement to meats and side dishes. It can be made of anything from walnuts to anchovies or even tomatoes.
This was the subject of an article written by Julia Moskin in today's New York Times Dining section. It turns out that there's more to ketchup than just tomatoes and corn syrup. Actually the stuff has been around since the 1690's when it was frist mentioned in English recipe books as early as the 1690's.English sailors probably brought it over from either China where a similar sauce from eggplant juice called ke-tsiap was made or Malaysia where they had a fish sauce called macap.It became the tomato variety when Heinz made in in 1876. It was a way of utilizing tomato scraps leftover from canning. Mixed with corn syrup it became an instant American classic. There were earlier forms of it made from nutmeg and peppercorns
Now ketchup is taking a different turn. Thanks to Jose Andres, the chef at the new American Eats Cafe in Washington D.C. (it's part of the famed American food exhibit"What's Cooking Uncle Sam?") the condiment is taking a new spin. There is a cherry one that had dark cherries along with mustard and spices mixed together to form a sweet sauce. This is perfect for any red meat.Another one is made from oysters which is minced oysters blended with white wine and oysters. Anchovies also make an appearance however it's a take on Worcester sauce which is a variation of it. Then there's the actual tomato version made with fresh tomatoes and a minimum of corn syrup. This is a different kind than what we're used to.It focuses more on the tomatoes than anything else . The result? An earthy flavor that's robust and perfect for hamburgers and grilled steaks
Ketchup is not just mix of tomatoes and corn syrup.It's a complex blend of ingredients to create a complement to meats and side dishes. It can be made of anything from walnuts to anchovies or even tomatoes.
Tuesday, August 9, 2011
Yummy Ice Cream Sandwiches
Summer rainy days and kids do not go together. They'll stay inside and becomes weapons of living room destruction., Either that or they'll become glued to whatever electronic device they can get their hands on .For a fun alternative have them make the summer classic - the ice cream sandwiches,They can explore their creative side plus make a tasty treat . (hopefully after lunch and before a good, nutritious dinner).
Every ice cream sandwich starts off with a good base. Most store bought ones usually have a crisp cookie however you can sub in store bought chocolate chips or even snickerdoodles. Most supermarkets sell large cookies in their bakery department and these are perfect for your sandwiches. You can also try sliced Rice Krispie treats too . Take the bars and slice them horizontally.Another spin is taking uniced cupcakes or sweet muffins, such as chocolate or chocolate chip and using them as bases.
What kind of ice cream works?Any kind! Buy two or three different flavors so the kids can mix and vary. Some suggestions are a rich butter pecan sandwiched between snickerdoodles are good as is just plain vanilla. Chocolate chip mint is a great filler between two plain chocolate crisps. Regular chocolate chips go well with - what else - chocolate chip cookies. Be creative and fun. You can then have the kids roll their creations in chocolate or colored sprinkles as finishing touches.They can also roll then in mini chips or chopped nuts too.
An ice cream sandwich can save a summer rainy day, Have some cartons and cookies ready to make this fun treat. Both you and the kids will love them!
Every ice cream sandwich starts off with a good base. Most store bought ones usually have a crisp cookie however you can sub in store bought chocolate chips or even snickerdoodles. Most supermarkets sell large cookies in their bakery department and these are perfect for your sandwiches. You can also try sliced Rice Krispie treats too . Take the bars and slice them horizontally.Another spin is taking uniced cupcakes or sweet muffins, such as chocolate or chocolate chip and using them as bases.
What kind of ice cream works?Any kind! Buy two or three different flavors so the kids can mix and vary. Some suggestions are a rich butter pecan sandwiched between snickerdoodles are good as is just plain vanilla. Chocolate chip mint is a great filler between two plain chocolate crisps. Regular chocolate chips go well with - what else - chocolate chip cookies. Be creative and fun. You can then have the kids roll their creations in chocolate or colored sprinkles as finishing touches.They can also roll then in mini chips or chopped nuts too.
An ice cream sandwich can save a summer rainy day, Have some cartons and cookies ready to make this fun treat. Both you and the kids will love them!
Monday, August 8, 2011
Pizza On The Grill
The grill is good for almost everything. You can cook the old standards such as dogs and burgers on them, get experimental with any kind if fish or kabobs, and even cook fruit. However you can use your grill as an outdoor pizzeria. You can create delicious pies right out in the open air.
How do you bake pizza on a grill? There are two ways.One is to mix the dough and roll it out on a cookie sheet.Then slide it onto the grill for two minutes and then flip so that the other bakes. The other way is placing the dough on a pizza stone. This is a round, thick plate that's usually made from ceramic or earthenware. After the dough starts to rise,brush with olive oil and then tomato sauce. Add cheese and toppings and then cover for two to three minutes more. If your grill doesn't have a cover you can tent aluminum foil over the pie as a kind of out door oven.
Toppings for outdoor pizza can be as varied as an inside one. For a garden fresh one, sub in fresh picked beefsteak tomatoes and freshly picked basil instead of sauce and the dried herb. Barbecued steak or chicken also make great additions,especially the steak, Cook the meat rare and let the juices mix in with the sauce. You can also try a seafood one by adding some chopped clams mussels and oysters along with shrimp. Another fun outdoor pizza topping is crumbled hamburger on top.
There's nothing like pizza on the grill. You can make a fantastic tasting outdoors one in just seconds.It's a perfect alternative to traditional dogs and burgers.
How do you bake pizza on a grill? There are two ways.One is to mix the dough and roll it out on a cookie sheet.Then slide it onto the grill for two minutes and then flip so that the other bakes. The other way is placing the dough on a pizza stone. This is a round, thick plate that's usually made from ceramic or earthenware. After the dough starts to rise,brush with olive oil and then tomato sauce. Add cheese and toppings and then cover for two to three minutes more. If your grill doesn't have a cover you can tent aluminum foil over the pie as a kind of out door oven.
Toppings for outdoor pizza can be as varied as an inside one. For a garden fresh one, sub in fresh picked beefsteak tomatoes and freshly picked basil instead of sauce and the dried herb. Barbecued steak or chicken also make great additions,especially the steak, Cook the meat rare and let the juices mix in with the sauce. You can also try a seafood one by adding some chopped clams mussels and oysters along with shrimp. Another fun outdoor pizza topping is crumbled hamburger on top.
There's nothing like pizza on the grill. You can make a fantastic tasting outdoors one in just seconds.It's a perfect alternative to traditional dogs and burgers.
Saturday, August 6, 2011
A Good Old Fashioned Clambake
Summer and seafood go together. There's nothing like gathering friends on a beach with a campfire and freshly caught clams and lobsters. It's a fun way of celebrating a good day of swimming and sunning. The best part is that it's fun. Everybody chips in and helps in making a tasty dinner.
A clambake should take place on the beach however if your local one has restrictions you can easily have It in your backyard. As with a fire pit,dig a large hole in the sand or dirt. Cover the whole bottom with large stones or rocks. These can be found in the woods near the beach.(pick up anything that has some heft)Add branches, brushand then charcoal to build a large fire along with seaweed (although no sweat if you don't; have it on hand). If you're cooking lobsters, have a pot ready to boil them and with these you can use sea water hauled in from the beach.
Of course any clambake should have clams, but you can also have lobsters, mussels and potatoes. A good recipe is a kind of stew that involves clams, (any kind),mussels onions, celery,potatoes and corn.Cook these together in a pot along with melted butter and some fresh water. Of course you can just cook clams and have a baked potato with melted butter on it along with simply roasted ear of corn. This also goes for lobster too. because th emeat is so flavorful, just add butter that was melted in an old can over the flames.
A clambake is the best summer memory ever. There's nothing like enjoying freshly cooked clams and lobsters under a warm starry night . It's just good and simple eating
A clambake should take place on the beach however if your local one has restrictions you can easily have It in your backyard. As with a fire pit,dig a large hole in the sand or dirt. Cover the whole bottom with large stones or rocks. These can be found in the woods near the beach.(pick up anything that has some heft)Add branches, brushand then charcoal to build a large fire along with seaweed (although no sweat if you don't; have it on hand). If you're cooking lobsters, have a pot ready to boil them and with these you can use sea water hauled in from the beach.
Of course any clambake should have clams, but you can also have lobsters, mussels and potatoes. A good recipe is a kind of stew that involves clams, (any kind),mussels onions, celery,potatoes and corn.Cook these together in a pot along with melted butter and some fresh water. Of course you can just cook clams and have a baked potato with melted butter on it along with simply roasted ear of corn. This also goes for lobster too. because th emeat is so flavorful, just add butter that was melted in an old can over the flames.
A clambake is the best summer memory ever. There's nothing like enjoying freshly cooked clams and lobsters under a warm starry night . It's just good and simple eating
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